Chicken Pot Pie is a warm and comforting dish filled with tender chicken, mixed veggies, and a creamy sauce, all wrapped in a flaky pie crust. It’s like a hug on a plate!
Honestly, what’s not to love about digging into this delicious pie? I enjoy serving it with a side salad for a nice balance. It’s perfect for chilly days when you crave something cozy!
Key Ingredients & Substitutions
Chicken: Use cooked chicken breast for ease. If you have leftover rotisserie chicken, it works wonderfully as a shortcut!
Vegetables: Carrots, peas, and celery create a classic filling. You can swap in corn, green beans, or even mushrooms based on your preference.
Butter and Flour: These create the roux for the sauce. If you’re looking for a healthier option, you can use olive oil and whole wheat flour for a slightly different flavor.
Milk: Whole milk gives a creamy texture, but you can use skim milk, almond milk, or even plant-based milks if you’re looking for lower calories or dairy-free alternatives.
Pie Crust: Store-bought crusts save time, but homemade crust can add a personal touch. If you prefer a lighter option, consider a biscuit topping instead!
How Do I Make the Roux for a Creamy Filling?
The roux is the base of your filling, and making it right is key. Here’s a simple breakdown of the steps:
- Melt butter in a saucepan over medium heat. Keep an eye on it to avoid burning.
- Add flour, salt, black pepper, and thyme, stirring well until the mix is smooth and bubbling. This should take about 1-2 minutes.
- Gradually whisk in chicken broth and milk. This is crucial as it helps avoid lumps. Keep stirring until the mix thickens and starts to bubble gently.
Making sure you cook it long enough will give you that perfect creamy filling that everyone loves in a pot pie. Enjoy the process!
How to Make Chicken Pot Pie
Ingredients You’ll Need:
- For the Filling:
- 2 cups cooked chicken breast, diced
- 1 cup carrots, sliced
- 1/2 cup peas (fresh or frozen)
- 1/2 cup celery, chopped
- For the Sauce:
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme (optional)
- 1 3/4 cups chicken broth
- 2/3 cup whole milk or half-and-half
- For the Crust:
- 1 package (14 oz) refrigerated pie crusts or homemade pie crust
- 1 egg (for egg wash)
- Garnish:
- 1/4 teaspoon dried parsley (optional, for garnish)
How Much Time Will You Need?
This Chicken Pot Pie recipe will take about 15-20 minutes for preparation, followed by 30-35 minutes for baking. Altogether, you’re looking at around 55-60 minutes until you can dig into your delicious pie!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures the pie will cook properly and develop a nice golden crust!
2. Make the Sauce:
In a medium saucepan over medium heat, melt the butter. Once melted, stir in the flour, salt, black pepper, and thyme (if you’re using it). Keep stirring until the mix is well combined and bubbling, about 1-2 minutes.
3. Create the Filling:
Now, gradually whisk in the chicken broth and milk. Continue cooking and stirring until the mixture thickens and comes to a gentle boil, about 2-3 minutes. Add in the diced chicken, sliced carrots, peas, and chopped celery. Stir everything together and remove it from heat.
4. Assemble the Pie:
Roll out one of the pie crusts and place it into your pie dish or ramekins. Pour the chicken filling into the crust, spreading it evenly. Then, roll out the second crust and place it over the filling. Trim any excess crust around the edges and crimp them to seal.
5. Brush & Vent:
Beat the egg in a small bowl and brush it over the top crust for that beautiful golden color. Cut a few slits or vents into the top to allow steam to escape during baking.
6. Bake the Pie:
Place your prepared pot pie on a baking sheet to catch any drips, and pop it in the oven. Bake for 30-35 minutes, or until the crust is a lovely golden brown and the filling is bubbling!
7. Cool & Serve:
Once baked, let the pot pie cool for about 5-10 minutes before digging in. This will help the filling set a little more. Optional: sprinkle with dried parsley for a fresh look before serving!
Enjoy your delicious homemade Chicken Pot Pie with its flaky, golden crust and creamy chicken filling! It’s a cozy meal perfect for any occasion.
Can I Use Leftover Thanksgiving Turkey Instead of Chicken?
Absolutely! Leftover turkey is a perfect substitute for chicken, giving the pot pie a delicious flavor. Just make sure to shred or dice it properly before adding it to the filling.
What Can I Use Instead of Milk?
If you’re looking for a dairy-free option, you can substitute milk with almond milk, coconut milk, or any other plant-based milk. Just make sure to choose a variety that is unsweetened for the best flavor!
How Can I Prepare This Dish in Advance?
You can prepare the filling and assemble the pie ahead of time. Cover it tightly with plastic wrap and refrigerate for up to a day before baking. Just be sure to add a few extra minutes to the baking time if it’s coming straight from the fridge!
Can I Freeze Chicken Pot Pie?
Yes, chicken pot pie freezes well! Assemble it without baking, cover tightly, and freeze for up to 2-3 months. When you’re ready to eat, thaw overnight in the fridge and bake it according to the normal instructions, adding a few extra minutes if needed.
